STANDARD RECIPE CARDS

Question 1

WHY ARE THEY USED

Answer 1

Standard recipes are used to standardise the productions of every food item on a menu. They ensure that
the food will be consistent in quality, quantity, cost and presentation, regardless of which Chef prepared
the food

Question 2

ASPECTS INVOLVED

Answer 2

• Assist with new training of staff
• Write accurate bulk food orders
• Control portion size
• Record food cost
• Establish the food cost % for each item
• Maintain consistent quality

Question 3

TERMS THAT MAY BE USED ON STANDARD RECIPE CARD

Answer 3

Yield - the total amount produced by the recipe, e.g. 500mL or 4 pieces

Portions - the number of individual serves e.g. 2 serves or 2 portions

Question 4

FEATURES OF STANDARD RECIPE CARD

Answer 4

• Preliminary preparation (mise en place)
• Equipment
• Quality of ingredients
• Method
• Cooking temperature
• Cooking time
• Number of portions recipe will produce
• Total cost of produce